Nutella Rolls Food

NUTELLA FRENCH TOAST ROLL-UPS

Steps:

• Trim the crusts off the bread. With a rolling pin, roll each slice of bread until flattened.
• Spread each slice of bread with a layer of Nutella (about 1/2 tablespoon per slice), and tightly roll up the bread slices.
• In a small shallow bowl, whisk together the milk, egg, sugar and vanilla. Set aside.
• In a separate small shallow bowl, mix together the sugar and cinnamon and set aside.
• In a large nonstick saute pan over medium heat, melt the butter. Dip each Nutella French Toast roll-up in the milk and egg mixture. Place the roll-ups in the pan and cook for about 2 minutes, turning them as needed until they are golden brown and slightly crisp on all sides. Repeat until all the roll-ups are sauteed.
• Immediately after removing the roll-ups from the saute pan, roll them through the cinnamon-sugar mixture until all sides are coated. Serve them warm with some maple syrup on the side.

NUTELLA® ROLL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a jellyroll pan with parchment paper.
• Beat eggs in a bowl with an electric mixer. Add salt and continue beating until eggs are light and fluffy, about 5 minutes. Add 1/2 cup sugar, 1 tablespoon at a time, and beat for an additional 5 minutes. Stir in oil and vanilla extract.
• Mix flour and baking powder together. Sift into the egg mixture a little at a time, folding in with a spatula. Spread batter onto the prepared baking sheet.
• Bake in the preheated oven until cake is lightly browned, 10 to 12 minutes.
• Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour.
• Carefully unroll sponge cake. Spread chocolate-hazelnut spread on top, leaving a little room on the edges. Carefully roll up and wrap with plastic wrap. Chill in the refrigerator for 2 hours. Cut into slices.

NUTELLA ROLLS

Steps:

• Spread out a crescent roll triangle.
• Drop a dollop, about 1 or 2 teaspoons, in the middle .
• Add a slice of banana if that's what you choose.
• Wrap the banana and Nutella in the pastry dough pinching the edges together. And then I kind of swirl the dough on the top.
• Sprinkle with powdered sugar.
• Bake in 375 degree F oven for 15 minutes, or whenever they are golden and look baked.
• Serve while warm or cold.

NUTELLA CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface. Roll into a 20x16-in. rectangle. Combine filling ingredients until smooth. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a greased or parchment-lined 13x9-in. baking pan. Cover and refrigerate overnight., Remove from refrigerator; cover and let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Meanwhile, combine confectioners' sugar, butter, buttermilk and hazelnut syrup until smooth. Drizzle over warm rolls. Sprinkle with hazelnuts if desired. Serve warm.

NUTELLA® CRESCENT ROLLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil sprayed with nonstick spray.
• Roll out and separate crescent dough on a work surface. Place chocolate-hazelnut spread in a small resealable bag and snip off one corner. Use a zig-zag motion to pipe chocolate-hazelnut spread onto each crescent. Roll up, starting at the larger edge. Place on the prepared baking sheet.
• Bake in the preheated oven until puffed up and lightly browned, about 14 minutes. Serve immediately.

NUTELLA BRIOCHE ROLLS

Steps:

• Mix the flour, salt and sugar in a bowl. Pour in the yeast, add the egg and melted butter. Mix with a spatula gradually incorporating the warm milk.
• Knead until the dough is soft, and not sticky (additional flour or milk may be needed.) Cover with a clean cloth and let rise until doubled, about 2 hours, up to overnight.
• On a lightly floured surface, roll the dough into a 8" x 16" rectangle.
• Spread dough with a thin layer of nutella, leaving a 1" border around the edges. Roll up lengthwise (like a cinnamon roll) and slice into 1.5" rounds. Arrange on a pan, and let rise 1 hour. Brush with honey and sprinkle with almond slivers.
• Bake at 400* for 10-20 minutes, until golden. Enjoy warm.